Mini Pound Cakes Recipe
It is strawberry time in the Carolinas. Strawberry farms are everywhere and love to go and pick our own. We try really hard not to eat while we pick! My daughter and I love to eat them as soon as we get home. They are so sweet and flavorful. The Husband prefers his atop shortcake. This is such a simple recipe that tastes wonderful with our without anything piled on top.
Ingredients
- 1 3/4 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup sugar
- 1/2 cup butter, softened
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 2 eggs
Directions
- Preheat oven to 400. Grease 10 muffin cups.
- In bowl mix flour, salt and baking soda. Set aside. In mixing bowl beat together sugar and butter until combined well. Beat in sour cream and vanilla until blended. Beat in eggs one at a time. Mix in the dry ingredients and mix until well blended.
- Spoon batter into the prepared muffin cups Bake for 20 minutes. Remove from muffin cups and cool on a rack. These muffins freeze well. Makes 10.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 10 servings | |
| Calories 274 | |
| Calories from Fat 111 | 41% |
| Total Fat 12.56g | 16% |
| Saturated Fat 7.46g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 235mg | 10% |
| Potassium 55mg | 2% |
| Total Carbs 37.15g | 10% |
| Dietary Fiber 0.6g | 2% |
| Sugars 20.57g | 14% |
| Protein 3.7g | 6% |
